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UNIVERSITY  OF  CALIFORNIA 


GEORGE  D.  LYMAN 


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Joe  Tilden's  Recipes 
for  Epicures 


JOE'  ILDENS 


RECIPES  FOR 


EPICURES 


A.   M.   ROBERTSON 

SAN  FRANCISCO 

1907 


COPYRIGHT    BY 

A.  M.  ROBERTSON 

1BO7 


THE  SEQUOIA  PRESS 
BERKELEY,   CALIFORNIA 


Introductory  Note 


Major  Joseph  Tilden  was  in  his  time  one  of  the  most 
famous  Bohemians  and  epicureans  of  the  Pacific  Coast. 
Ever  since  his  death  his  many  friends  have  been  trying 
to  learn  the  culinary  secrets  which  made  a  repast  of 
his  devising  so  delicious.  He  had  given  his  recipes  to 
but  few,  and  those  few  his  most  intimate  friends  and 
fellow  spirits.  One  of  the  most  favored  of  his  old 
companions  has  given  this  complete  collection  of  his 
recipes  for  publication. 

San  Francisco,  May,  1907. 


SOUPS  AND 
CHOWDERS 


SOUPS   AND   CHOWDERS 


Onion  Soup 

Place  six  ounces  of  butter  in  a  large  saucepan 
over  the  fire,  and  stir  into  it  four  large  white 
onions  cut  up,  not  sliced.  Stew  this  very  slowly 
for  one  hour,  stirring  frequently  to  prevent  its 
scorching.  Add  salt,  pepper,  cayenne,  and 
about  one  quart  of  stock,  and  cook  one  hour 
longer.  Then  stir  into  the  mixture  one  and  a 
half  cups  of  milk  and  simmer  for  a  few  minutes. 
Have  ready  a  soup  tureen.  In  it  beat  the  yolks 
of  four  eggs  with  two  tablespoonfuls  of  grated 
Parmesan  cheese.  Stir  the  hot  soup  into  this, 
beating  until  it  thickens  a  little.  A  slice  of 
toasted  French  bread  should  be  placed  in  each 
plate,  and  the  soup  poured  over  it. 


Palestine  Soup 

Slice  two  or  three  Jerusalem  artichokes  and 
place  in  two  quarts  of  boiling  water.  Cook  for 
one  and  one-half  hours.  Then  rub  the  arti- 
chokes through  a  colander  and  add  to  them  one 

3 


JOE   TILDEN'S  RECIPES  FOR  EPICURES 

pint  of  the  water  in  which  they  were  boiled. 
Stir  in  two  tablespoonfuls  of  flour  rubbed  into 
the  same  amount  of  butter.  Add  two  cups  of 
milk  and  boil  for  ten  minutes.  Season  with  salt 
and  pepper  and  serve  with  croutons. 


Black   Bean  Soup 

Soak  over  night  one  quart  of  black  turtle 
beans  in  water  to  cover  them.  In  the  morning 
strain  and  boil  them  in  four  quarts  of  water  for 
one  hour,  skimming  frequently.  Then  put  into 
the  liquor  two  white  onions  sliced,  two  stalks  of 
celery  cut  into  bits,  salt,  pepper,  cayenne,  and 
one  teaspoonful  each  of  cloves  and  allspice. 
Boil  for  three  hours.  Remove  from  the  stove 
and  add  enough  stock  to  thin  the  mixture  to 
the  consistency  of  a  cream  soup.  Pour  into  it 
nearly  a  tumbler  of  sherry  and  add  a  thinly  sliced 
lime.  Place  over  the  fire  to  boil  for  five  minutes. 
Just  before  serving  stir  into  the  soup  three  hard- 
boiled  eggs,  finely  chopped.  Force  meat  balls 
may  be  added. 

4 


SOUPS  AND  CHOWDERS 


Parker  House  Tomato  Soup 

Put  into  a  saucepan  five  pounds  of  tomatoes, 
either  fresh  or  canned,  with  one  quart  of  water, 
salt,  pepper,  cayenne,  one  and  one-half  table- 
spoonfuls  of  sugar,  and  three  ounces  of  butter, 
rubbed  into  one  heaping  tablespoonful  of  flour. 
Cook  slowly  one  hour.  Remove  from  the  fire 
and  rub  through  a  sieve.  Place  over  the  fire 
again  and  add  one  and  one-half  tablespoonfuls 
of  rice  flour  which  has  been  dissolved  in  a  little 
water.  Let  it  come  to  a  boil,  when  it  is  ready 
to  serve. 


Celery  Soup 

Boil  one  small  cupful  of  rice  in  three  pints  of 
milk,  or  two  pints  of  milk  and  one  of  cream, 
until  it  is  tender.  Then  rub  it  through  a  sieve 
and  add  one  quart  of  veal  stock,  salt,  cayenne, 
and  three  heads  of  celery  (the  white  stalks  only) 
which  have  been  previously  grated.  Boil  until 
the  celery  is  tender. 

5 


JOE   TILDEN'S  RECIPES  FOR  EPICURES 

Bisque  of  Prawns  or  Shrimps 

Boil  three  dozen  prawns  twenty  minutes  in 
salted  water  to  cover  them.  Meanwhile  in  two 
small  tablespoonfuls  of  butter,  fry  an  onion  and 
a  carrot  sliced,  and  a  small  piece  of  salt  pork 
chopped.  Take  the  prawns  out  of  the  boiling 
water  and  add  to  it  the  fried  mixture  with  salt, 
pepper,  a  bunch  of  sweet  herbs  and  one-half  the 
prawns  added  again.  Simmer  one  hour.  Pound 
the  shells  of  the  prawns  in  a  mortar  with  a  little 
butter,  to  form  a  smooth  paste.  Stir  this  into 
the  soup  and  boil  twenty  minutes.  Strain 
through  a  sieve.  Add  one  quart  of  milk  and 
one  teaspoonful  of  cornstarch  stirred  into  a 
little  of  the  cold  milk.  Let  it  boil  up,  and  serve. 
It  should  be  as  thick  as  rich  cream. 


Lobster  Soup 

Pick  the  meat  from  a  five  pound  lobster  and 
pound  it  in  a  mortar,  adding  from  time  to  time  a 
little  milk  or  cream.  When  perfectly  smooth, 

6 


SOUPS  AND  CHOWDERS 


add  two  teaspoonfuls  of  salt,  one  tablespoonful 
of  chopped  parsley  (if  liked),  cayenne  and  mace. 
Take  out  enough  to  make  a  dozen  small  balls, 
mix  this  with  the  yolk  of  an  egg  and  fry  it  in 
butter.  Mix  the  rest  of  the  pounded  lobster 
with  two  quarts  of  milk  and  rub  through  a 
sieve.  Put  this  in  a  saucepan  and  simmer  ten 
minutes.  Add  two  ounces  of  butter  and  stir 
until  melted  and  smooth.  Pour  over  the  fried 
balls  in  the  tureen  and  serve  very  hot. 

»  * 
Venison  Soup 

Cut  six  pounds  of  lean  venison  into  medium 
sized  pieces  and  place  in  a  soup  kettle  with  two 
gallons  of  cold  water,  to  which  add  two  dozen 
cloves  and  four  blades  of  mace.  Boil  slowly 
three  hours.  Then  add  two  pounds  of  venison, 
cut  into  pieces  about  an  inch  square  and  one 
dozen  force  meat  balls.  Boil  for  thirty  min- 
utes. Then  season  with  salt,  pepper,  cayenne, 
and  half  a  glass  of  lime  juice,  letting  the  soup 
cook  ten  minutes  longer.  It  should  be  served 

7 


JOE   TILDEN'S  RECIPES  FOR  EPICURES 

in  hot  bowls  in  each  of  which  is  poured  a  half 
glass  of  port  before  serving.  Crisp  croutons 
may  be  added. 


Puree  of  Venison 

Cut  up  the  remains  of  venison  that  had  been 
roasted  for  a  former  dinner,  put  a  few  slices  of 
ham  into  a  stew  pan,  then  the  venison,  two  whole 
onions,  a  blade  of  mace,  two  quarts  of  stock, 
and  a  small  piece  of  a  sprig  of  thyme,  parsley, 
and  two  cloves.  Set  it  on  the  stove  to  simmer, 
two  hours  or  more.  Strain  it  off,  and  pull  all 
the  meat  to  pieces.  Pound  it  with  the  lean  ham 
that  was  boiled  with  it,  the  crust  of  two  French 
rolls  which  has  been  soaked  in  consomme. 
Rub  the  whole  through  a  colander  with  a  glass 
of  claret  or  port  and  enough  consomme  to  bring 
it  to  the  consistency  of  cream.  Put  it  back  on 
the  fire  in  a  double  boiler.  Stir  a  little  butter 
into  it,  and  serve  with  bread  fried  in  dice. 

8 


SOUPS  AND  CHOWDERS 


Clear  Soup  Stock 

To  four  pounds  of  beef  add  six  quarts  of  cold 
water  and  place  over  the  fire.  Just  before  it 
boils,  skim  it  carefully.  Then  add  two  cups  of 
cold  water  and  skim  again,  repeating  this  for  a 
third  skimming.  Allow  it  to  simmer  slowly  for 
three  hours.  Then  add  the  vegetables;  eight 
ounces  each  of  cut  up  carrots,  onions  and  turnips, 
and  three  ounces  of  celery,  with  salt  and  pepper. 
Simmer  three  hours  longer.  The  stock  should  be 
strained  before  using,  and  while  cooking  it 
should  not  be  allowed  to  boil. 


Daniel  Webster's  Chowder 

Fry  with  some  slices  of  pork,  four  tablespoon- 
fuls  of  sliced  onions,  to  a  light  brown.  Put  them 
in  a  deep  iron  pot  with  six  pounds  of  cod  sliced, 
one  quart  of  boiled  mashed  potatoes,  one  pound 
and  a  half  of  broken  sea  biscuit,  fifty  oysters, 
one  teaspoonful  of  thyme,  one  teaspoonful  of 
summer  savory,  one-half  a  bottle  of  mushroom 

9 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 

catsup,  one  bottle  of  port  or  claret,  one-half  a 
nutmeg,  one  dozen  cloves,  a  little  mace  and  all- 
spice, one  half  a  lemon  sliced,  pepper  and  salt. 
Cover  with  one  inch  of  water  and  cook  slowly 
until  done. 


Scott's  Chowder 

Cover  the  bottom  of  a  deep  pot  with  slices  of 
pork  cut  very  thin.  Add  a  layer  of  fish  sliced 
and  seasoned  with  salt  and  pepper,  a  layer  of 
onions  parboiled  and  quartered,  a  layer  of  toma- 
toes sliced  and  seasoned,  a  layer  of  thickly  sliced 
potatoes  and  a  layer  of  broken  sea  biscuit. 
Repeat  the  layers  until  the  pot  is  filled.  Just 
cover  the  fish  with  water  and  cook  one  hour  very 
slowly.  Add  one  pint  of  claret,  cook  one-half 
hour  longer  and  serve. 


10 


SOUPS  AND  CHOWDERS 


Marblehead    Chowder 

Cut  half  a  pound  of  salt  pork  into  dice  and 
place  two-thirds  of  it  in  a  deep  saucepan;  fry 
a  light  brown.  Remove  it  and  in  the  fat  fry 
two  large  onions  sliced.  Cover  the  bottom  of 
the  pot  with  slices  of  raw  cod  or  bass 
mixed  with  some  of  the  fried  pork  and  onions. 
On  this  place  another  layer  of  sliced 
fish  mixed  with  a  few  pieces  of  raw  pork, 
and  slices  of  raw  onion,  salt  and  pepper;  over 
this  a  layer  of  sliced  raw  potatoes.  Repeat 
these  layers  until  the  pot  is  about  two-thirds 
full,  when  the  mixture  should  be  covered  with 
warm  water,  or  preferably  a  stock  made  of  the 
heads  and  tails  of  the  fish.  After  the  chowder 
comes  to  a  boil,  let  it  cook  for  forty-five  minutes. 
Then  add  some  broken  sea  biscuit,  and  boil 
fifteen  minutes  longer.  In  another  saucepan 
place  a  quart  of  milk  and  heat  it  to  the  boiling 
point.  Then  stir  into  it  two  ounces  of  flour 
rubbed  into  two  ounces  of  butter.  When  it 
thickens  a  little,  pour  it  over  the  chowder  and 
serve. 

11 


JOE    TILDEN'S  RECIPES  FOR   EPICURES 

The  recipe  will  take  about  four  pounds  of 
fish,  half  a  pound  of  pork,  six  onions,  six  po- 
tatoes, four  sea  biscuits,  two  ounces  each  of  but- 
ter and  flour  and  a  quart  of  milk. 

A*   A* 

Clam  Chowder  I 

Have  one  hundred  clams  still  in  the  shell. 
Boil  them  in  a  quart  of  water  until  the  shells 
open.  Take  the  clams  out  of  the  kettle,  saving 
the  water  in  which  they  were  boiled.  Remove 
them  from  the  shells,  discarding  all  but  the  soft 
part.  Take  six  slices  of  salt  pork  and  cut  into 
dice.  Fry  until  crisp  and  a  light  brown.  Re- 
move from  the  saucepan  and  in  the  fat  fry  four 
onions  sliced.  Then  add  the  water  strained 
from  the  clams  and  the  fried  pork.  To  this  add 
six  potatoes  cut  in  small  pieces  and  two  green 
peppers  chopped  or  finely  sliced.  Boil  the  mix- 
ture fifteen  minutes  before  putting  in  the  clams 
and  four  sea  biscuits,  broken  into  pieces.  Then 
boil  for  fifteen  minutes  longer  and  add  a  quart 
12 


SOUPS  AND  CHOWDERS 


of  milk.     Have  half  a   cup   of  bread  crumbs 
rubbed  into  four  ounces  of  butter.     Stir  this  in 
as  the  chowder  heats  after  the  milk  has  been 
added.     When  it  boils,  it  is  ready  to  serve. 
*»   » 

Clam  Chowder  II 

In  a  saucepan  fry  two  slices  of  salt  pork  and 
when  brown,  add  four  potatoes  and  four  onions 
cut  up.  Fry  ten  minutes  and  add  three  pints 
of  water,  salt  and  pepper.  Boil  for  half  an  hour. 
Then  add  one  quart  of  clams  from  which  the 
tough  portions  have  been  removed.  Also  two 
sea  biscuits  which  have  been  soaked  until  they  are 
soft.  Cook  ten  minutes.  For  this  recipe, 
canned  clams  may  be  used. 
&  & 

Force  Meat  Balls  for  Chowder 
Take  the  meat  of  a  good  sized  crab,  a-  tum- 
blerful of  shrimps  and  a  clove  of  garlic.  Chop 
all  very  fine  and  make  into  small  force  meat 
balls  with  a  beaten  egg.  Fry  them  a  light  brown 
in  butter,  and  serve  in  any  fish  chowder  or  soup. 

13 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


14 


SOUPS  AND  CHOWDERS 
Memo 


15 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


16 


SOUPS  AND  CHOWDERS 
Memo 


17 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


18 


FISH 


_  FISH  _ 

Oysters  a  la  Marechale 

Stew  very  gently  in  four  ounces  of  butter 
some  thinly  sliced  truffles  and  mushrooms. 
After  cooking  ten  minutes  add  salt,  white  pep- 
per, cayenne  and  mace.  Stir  in  four  large 
tablespoonfuls  of  flour  and  mix  well  together 
while  it  thickens.  Put  in  the  liquor  of  the 
oysters  which  has  been  scalded  and  skimmed. 
Then  add  milk  (boiling)  enough  to  make  it  as 
thick  as  cream.  Take  from  the  fire  and  stir  in 
the  yolks  of  four  eggs  beaten  well  with  the  juice 
of  a  lime  and  a  tablespoonful  of  water. 

Cover  each  oyster  thickly  with  some  of  the 
mixture  and  allow  it  to  cool.  Then  roll  twice 
in  beaten  egg  and  bread  crumbs.  Fry  to  a 
light  brown  in  butter  and  serve  very  hot. 


Toasted  Angels 

Sprinkle  cayenne  and  a  few  drops  of  lime 
juice  over  as  many  large  oysters  as  are  required, 
then  wrap  each  oyster  in  a  thin  strip  of  bacon 
21 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

or  fat  salt  pork.  Fasten  with  a  wooden  tooth- 
pick and  broil  until  the  bacon  is  crisp.  Serve 
very  hot  on  squares  of  buttered  toast. 


Oyster  Pates 

Rub  together  one  ounce  of  butter  and  one 
teaspoonful  of  flour.  Melt  this  in  a  saucepan 
and  add  salt,  mace  and  cayenne.  Stir  gently 
a  few  minutes,  until  smooth.  Then  add  slowly 
four  tablespoonfuls  of  cream.  Strain  two  dozen 
oysters  and  add  the  liquor  very  slowly,  stirring 
all  the  time.  When  it  boils  up,  put  in  the 
oysters,  cook  three  minutes  and  fill  the  pate" 
shells.  Serve  very  hot. 


Scalloped  Clams 

Wash  clean  one  hundred  clams.  Use  soft 
part  whole  and  the  tough  part  chopped  fine. 
Put  a  layer  on  the  bottom  of  a  buttered  baking 

22 


_  FISH  _ 

dish.  Season  with  salt,  pepper,  cayenne  and  a 
little  mace  and  sprinkle  over  plenty  of  stale 
bread  crumbs  and  a  quantity  of  bits  of  butter. 
Repeat  the  layers  until  the  dish  is  full.  Put 
plenty  of  butter  on  top  and  pour  in  a  cup  of  the 
water  from  the  clams.  Bake  in  a  moderate 
oven  one  hour,  and  when  half  done  pour  in  a 
tumbler  of  sherry. 


Shrimp  or  Oyster  Curry 

Melt  four  ounces  of  butter  and  fry  in  it  four 
young  onions  and  a  clove  of  garlic  chopped. 
Add  the  juice  of  two  limes.  Stir  into  this  one 
teaspoonful  of  corn  starch,  two  tablespoonfuls 
of  curry  powder  and  half  a  cup  of  cream  with  salt, 
pepper  and  cayenne.  Stir  this  rapidly  over  the 
fire  until  very  thick.  Thin  with  milk  until  it  is 
the  proper  consistency,  then  add  a  large  cup  of 
picked  shrimps,  and  as  many  oysters.  Cook 
two  minutes  after  it  boils. 


23 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

Shrimps  a  la  Bordelaise 

Place  two  tablespoonfuls  of  butter  and  one  of 
flour  in  a  saucepan  and  brown  over  the  fire. 
Stir  into  this  one  cup  of  stock,  and  add  two 
tablespoonfuls  of  finely  .  chopped  raw  ham,  a 
slice  of  onion,  one  tablespoonful  of  chopped 
parsley.  Simmer  for  ten  or  fifteen  minutes. 
Strain  the  same  and  add  to  it  a  cup  of  shrimps. 
Simmer  again  for  a  few  moments  and  add  a 
teaspoonful  of  tomato  or  mushroom  catsup. 
Season  with  salt  and  pepper,  and  serve  in 
timbale  cases. 


Shrimps  with  Tomato 

Stew  half  a  dozen  large  tomatoes  with  a  table- 
spoonful  of  anchovy  sauce,  a  piece  of  butter, 
salt,  pepper  and  cayenne.  Put  this  through  a 
sieve  until  it  is  very  smooth.  Fill  a  baking 
dish  with  picked  shrimps,  pour  the  tomato 
over  them,  sprinkle  with  bread  crumbs  and 
bits  of  butter,  and  bake  until  brown. 

24 


_  FISH  _ 

Saute  of  Shrimps 

Melt  a  piece  of  butter  in  a  stewpan  with  a 
little  flour,  salt  and  cayenne.  Just  as  it  turns 
dark,  put  in  a  glass  of  white  wine,  a  pound  of 
picked  shrimps,  a  little  lemon  juice,  and  if 
liked,  a  bit  of  anchovy  sauce.  Take  from  the 
fire  and  stir  in  the  well-beaten  yolks  of  two  eggs. 
Pour  into  cup-shaped  pieces  of  fried  bread,  and 
serve  very  hot. 


Crab  a  la  Creole 

Fry  in  four  ounces  of  butter,  four  young 
onions,  one  clove  of  garlic  and  two  green  pep- 
pers, all  chopped  fine.  Cook  until  soft  and  add 
one  tomato  cut  up,  salt,  pepper  and  cayenne. 
Stew  until  smooth  and  add  one  teaspoonful  of 
flour,  a  little  cream  or  rich  milk,  and  the  meat 
picked  from  two  crabs.  Boil  a  few  moments 
and  serve  with  buttered  toast. 


25 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

Sole  a  la  Normandie 

Take  a  large  sole  (one  without  a  roe).  Re- 
move the  back  skin  and  with  a  sharp  knife  very 
carefully  cut  out  the  side  fins,  lay  it  on  the  dish 
in  which  it  is  to  be  served,  one  that  may  be 
placed  in  the  oven.  Brush  the  fish  with  melted 
butter.  Insert  in  the  flesh  of  the  fish  some 
small  slices  of  truffle.  Sprinkle  it  with  salt, 
white  pepper,  a  very  little  mace  and  dust  it  all 
over  with  fine  crumbs.  Pour  around  it  a 
tumbler  of  good  white  wine.  Place  in  a  mod- 
erate oven  and  cook  until  nearly  done,  twenty 
minutes  or  longer,  if  the  fish  be  large.  Take  it 
out  and  put  around  the  edge  of  the  dish  a  row  of 
croutons,  brushing  them  with  the  white  of  an 
egg  to  make  them  adhere  to  the  dish.  Then 
scatter  over  and  around  the  fish,  a  small  can  of 
mushrooms,  sliced,  oysters,  mussels,  picked 
shrimps  and  some  quenelles.  Add  a  little  more 
melted  butter  and  a  few  more  crumbs,  add  more 
white  wine  and  put  back  in  the  oven  for  five 
minutes. 


26 


FISH 

Filet  of  Sole  a  la  Bohemian 

Cut  a  sole  or  flounder  into  four  filets.  Roll 
each  one  up,  stuffing  with  a  mixture  of  sal 
piquant  sauce.  Roll  around  each  a  thin  slice 
of  pork  and  fasten  with  a  skewer.  Stand  on  end 
in  a  baking  pan  and  put  a  small  piece  of  butter 
and  a  slice  of  lemon  on  each  and  bake  until 
done. 

Fry  together  for  five  minutes,  chopped  escha- 
lots, parsley,  chevril,  herbs,  butter,  salt  and 
cayenne.  Take  from  the  fire  and  stir  in  a  little 
lime  juice  and  anchovy  sauce. 

A*  if 
Baked  Sole 

Skin  the  slack  side  of  the  fish  and  lay  in  a 
baking  pan.  Brush  with  beaten  egg,  sprinkle 
with  bread  crumbs  and  pour  over  them  some 
melted  butter.  Cover  the  fish  with  a  layer  of 
thin  slices  of  pork  or  bacon.  Add  one-half  pint 
of  water  and  bake  half  an  hour.  To  make  the 

27 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

sauce,  take  the  liquor  from  the  baking  pan,  add 
to  it  salt,  pepper,  cayenne,  the  juice  of  one  lime, 
a  wine  glass  of  sherry,  a  tablespoonful  of  mush- 
room or  walnut  catsup,  and  a  piece  of  butter 
the  size  of  an  egg  with  a  little  flour  rubbed  into 
it.  Allow  it  to  boil  once  and  pour  over  the  fish. 


Flounders  a  la  Magouze 

Place  several  fish  into  a  baking  pan  with  a 
glass  of  white  wine,  salt,  pepper,  and  an  ounce 
of  butter.  While  they  are  cooking  break  three 
eggs  into  half  a  pint  of  cream,  and  beat  until  it 
is  light.  When  the  fish  is  done  remove  them 
from  the  pan  and  stir  the  eggs  and  cream  into 
the  gravy.  Simmer  for  two  minutes,  and  pour 
over  the  fish,  serving  at  once. 


28 


_  FISH  _ 

Salmon  a  la  Melville 

Put  slices  of  salmon  into  a  baking  pan  with  a 
little  white  wine  and  water.  Sprinkle  with  salt 
and  bits  of  butter.  Place  in  the  oven  and  bake 
for  fifteen  minutes. 

For  a  sauce,  blanch  some  very  finely  chopped 
young  onions.  Put  them  in  a  saucepan  with  a 
wine  glass  of  white  wine,  salt,  cayenne,  a  cup  of 
picked  shrimps,  a  lemon  cut  in  thin  slices,  and 
a  tablespoonful  of  Worcestershire  sauce.  Then 
add  a  piece  of  butter  the  size  of  a  walnut,  rolled 
in  a  very  little  flour.  Remove  from  the  fire  and 
stir  in  the  yolks  of  two  eggs.  Pour  the  sauce 
over  the  fish  and  serve. 


Stewed  Haddock 

Lay  pieces  of  fish  in  a  pan  with  the  skin  side 
up.  Sprinkle  with  salt  and  cayenne,  and  cover 
tightly,  allowing  the  fish  to  stew  in  its  juice  for 
twenty  minutes.  Then  add  a  quarter  of  a 

29 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

pound  of  butter  rolled  in  flour,  and  a  quarter 
of  a  glass  of  wine.  Stir  the  liquor  and  simmer 
for  a  few  moments,  when  it  is  ready  to  serve. 
No  water  should  be  used. 


Bacalas  a  la  Viscaina 

Soak  half  a  salt  codfish  over  night.  Put  in  a 
saucepan  one-half  cup  of  olive  oil,  and  two  large 
onions  cut  in  bits.  When  browned  add  two 
large  tomatoes  cut  up.  Stew  slowly  fifteen 
minutes,  adding  a  little  black  pepper.  Put  in 
the  fish  picked  to  pieces  and  cook  slowly:  half 
an  hour.  Serve  on  a  platter,  with  some  fried 
whole  green  peppers  on  top. 


Baked  Sardines 

Remove  the  skins  from  large  boned  sardines 
and  heat  in  the  oven  on  strips  of  toast.  Make 
a  sauce  as  follows:  Pour  the  oil  from  the  sar- 

30 


_  FISH  _ 

dines  into  a  saucepan  and  heat  it  well.  Then 
stir  in  an  ounce  of  flour,  adding  a  small  cup 
of  hot  water.  Season  this  with  a  teaspoonful 
of  Worcestershire  sauce,  salt  and  paprika. 
Beat  the  yolk  of  an  egg  with  a  teaspoonful  of 
vinegar  and  one  of  mustard.  Stir  this  into  the 
sauce  after  it  is  removed  from  the  fire.  Pour 
over  the  sardines  and  serve. 


Sardines  with  Cheese 

Drain  the  sardines  and  lay  them  on  strips  of 
toast  or  crisply  fried  bread.  Cover  thickly  with 
Parmesan  cheese  and  bake  in  a  hot  oven  until 
light  brown  in  color.  Remove  and  sprinkle 
with  chopped  parsley  and  pour  over  all  plenty 
of  lemon  juice.  Serve  very  hot. 


31 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

Scalloped  Fish  Roe 

Boil  three  large  roes  in  water  with  a  very  little 
vinegar  for  ten  minutes.  Remove  from  the 
fire  and  plunge  into  cold  water,  wipe  the  roe 
dry  and  break  into  bits  without  crushing. 
Have  ready  the  yolks  of  three  hard-boiled  eggs. 
Mash  them  into  a  cup  of  drawn  butter  with  salt, 
pepper,  chopped  parsley,  a  teaspoonful  of  an- 
chovy paste,  the  juice  of  half  a  lemon  and  a  cup 
of  bread  crumbs.  Mix  very  lightly  with  the 
broken  fish  roe.  Place  in  a  baking  dish,  cover 
with  bread  crumbs  and  bits  of  butter,  and 
brown  in  the  oven. 


Kedgeree 

Boil  two  tablespoonfuls  of  rice  and  drain  it  as 
dry  as  possible.  Have  ready  a  cupful  of  cooked 
fish  of  any  sort  broken  into  pieces.  Mix  it 
thoroughly  with  the  rice  and  heat  over  the  fire; 
season  with  salt  and  pepper.  Beat  an  egg 
lightly  and  stir  into  it.  Serve  at  once. 

32 


FISH 

Bouillabaise 

The  fish  used  for  bouillabaise  may  be  any  kind 
of  firm  white  fish,  and  for  the  following  recipe, 
about  two  pounds  are  required.  Heat  in  a  soup 
kettle  four  tablespoonfuls  of  olive  oil  and  fry 
in  it  two  large  onions  sliced,  and  two  cloves  of 
garlic.  Add  the  fish  cut  into  bits  and  just 
cover  the  mixture  with  warm  water.  Then  add 
salt,  pepper,  half  of  a  bay  leaf,  two  large  to- 
matoes, peeled  and  chopped,  the  juice  of  half  a 
lemon  and  one  cup  of  white  wine.  Cook  over  a 
brisk  fire  twelve  minutes,  or  until  the  liquor  is 
reduced  one-third.  Add  one  tablespoonful 
chopped  parsley  and  a  pinch  of  saffron.  Cook 
two  minutes.  Pour  the  bouillabaise  over  slices 
of  French  bread. 


33 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


34 


FISH 


Memo 


35 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 

Memo 


36 


ENTREES 


ENTREES 


Sweetbreads  with  Mushrooms 

Lay  half  a  dozen  sweetbreads  in  cold  water 
for  twelve  hours,  changing  the  water  several 
times.  Then  boil  them  five  minutes,  drop  into 
cold  water,  remove  the  skin  and  lard  with  fat 
bacon.  Put  them  in  a  saucepan  with  a  pint  of 
stock,  two  small  onions  and  one  carrot  chopped, 
a  teaspoonful  of  minced  parsley,  salt,  pepper, 
cayenne,  and  a  little  mace.  Stew  until  tender. 

Serve  with  a  mushroom  sauce,  made  as  follows : 
Take  a  small  bottle  of  mushrooms  or  one  dozen 
fresh  mushrooms  sliced  and  boil  them  five  min- 
utes in  water  and  lime  juice.  Drain  and  place 
in  a  stew  pan  with  two  ounces  of  butter,  one 
ounce  of  flour  and  a  pint  of  well  seasoned  stock 
or  gravy.  Cook  until  the  sauce  is  reduced  one- 
half.  Pour  over  the  hot  sweetbreads. 


39 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 

Terrapin 

Boil  the  terrapin  for  one  hour,  and  clean  care- 
fully. Rub  into  a  paste  the  yolks  of  six  hard- 
boiled  eggs,  half  the  white  of  one  egg  chopped, 
one  tablespoonful  of  butter,  one  teaspoonful  of 
flour,  three  whole  cloves,  salt,  pepper,  cayenne 
and  mace.  Place  the  terrapin  into  a  stewpan 
with  a  glass  of  sherry  or  madeira  and  the  pre- 
pared paste.  Cook  slowly  for  twenty  minutes. 
Add  three  glasses  of  sherry  and  madeira  and 
allow  it  to  boil  once,  when  it  is  ready  to  serve. 


Frogs  a  la  Poulette 

Joint  the  hind  legs  and  backs  of  twelve  frogs  ; 
put  in  a  closely  covered  saucepan  with  some 
truffles,  a  small  can  of  mushrooms  sliced,  a  glass 
of  white  wine,  salt,  white  pepper,  cayenne,  mace 
and  four  ounces  of  butter.  Stew  gently  fifteen 
minutes,  stirring  once  or  twice.  If  then  tender, 
add  one  teaspoonful  cornstarch  rubbed  into  one 
ounce  of  butter.  Let  it  cook  two  minutes,  take 

40 


ENTREES 


from  the  fire  and  stir  in  the  yolks  of  six  eggs 
beaten  well  with  one-half  cup  of  cream.  Place 
this  mixture  where  it  will  keep  hot  without 
cooking.  Cut  the  crust  from  a  loaf  of  bread, 
scoop  out  the  center,  brush  with  butter  and 
brown  in  the  oven.  Pour  the  frogs  legs  and 
sauce  into  the  bread  cup,  garnish  with  mush- 
rooms and  truffles. 


Simmer  a  calves'  head  for  two  hours.  Tie  the 
brains  in  a  cloth,  put  them  in  the  saucepan  with 
the  head  and  cook  two  hours  longer.  Then  ex- 
tract the  bones  and  cut  the  meat  in  pieces,  re- 
turn it  to  the  saucepan  without  the  brains, 
adding  two  ounces  of  butter,  two  dozen  stoned 
olives,  one  dozen  cloves,  salt,  pepper,  cayenne, 
and  a  cup  of 'white  wine.  Cook  for  one  hour, 
then  add  the  brains  cut  in  bits,  the  shaved  peel 
and  piece  of  one  lemon  and  three  hard-boiled 
eggs  sliced.  Cook  thirty  minutes.  Thicken 
the  sauce  with  flour  rubbed  into  butter  and  serye 
with  the  calves'  head. 

41 


JOE    TILDEN'S  RECIPES  FOR   EPICURES 

Chops  a  la  Reine 

Trim  twelve  lamb  chops  very  closely  and  fry 
lightly  in  six  ounces  of  butter.  Remove  them 
and  in  the  same  butter  place  two  onions,  sliced, 
four  green  peppers  minced,  one  can  of  mush- 
rooms minced,  and  two  stalks  of  celery  chopped ; 
salt,  pepper,  cayenne,  and  the  juice  of  a  lime. 
Cook  until  these  ingredients  are  soft.  Stir  in 
six  ounces  of  flour.  Then  add  two  cups  of 
milk  and  cook  until  the  mixture  is  thick  and 
smooth.  Dust  a  plate  with  cracker  crumbs  and 
on  this  place  a  spoonful  of  the  fried  mixture. 
Place  a  chop  on  top  of  this,  cover  it  with  an- 
other spoonful  of  the  mixture  and  dust  with 
cracker  crumbs.  Repeat  with  each  chop,  and 
when  cold  roll  each  in  beaten  egg  and  cracker 
crumbs,  and  fry  a  light  brown. 


42 


ENTREES 


Boil  four  calves'  feet  until  tender.  Cut  into 
inch  pieces  and  fry  in  four  ounces  of  butter,  with 
two  onions,  a  little  garlic,  two  green  peppers  and 
some  mushrooms,  chopped  fine,  seasoning  all 
with  salt,  pepper,  cayenne,  and  a  little  mace. 
Stir  in  four  ounces  of  flour  and  add  boiling  milk, 
enough  to  make  the  mixture  as  thick  as  rich 
cream.  Put  in  the  calves'  feet  and  mix  all  well 
together.  Then  remove  from  the  fire  and  beat 
in  the  yolks  of  two  eggs  which  have  been  mixed 
with  the  juice  of  a  lime  and  a  tablespoonful  of 
water.  Pour  the  whole  into  a  buttered  pan 
and  set  aside  to  cool.  When  cold  cut  into 
slices,  brush  with  egg  and  bread  crumbs  and  fry 
in  butter  until  a  light  brown. 


43 


Puree  of  Chestnuts  with  Chops 

Boil  chestnuts  in  salted  water  for  twenty  min- 
utes. Shell  them,  season  with  salt  and  pepper, 
add  a  piece  of  butter  and  wet  with  milk.  Mash 
through  a  colander  and  heap  lightly  on  a  plat- 
ter, arranging  broiled  chops  around  the  puree. 


Lamb  Chops  a  la  Ncsselrode 

Trim  carefully  one  dozen  young  lamb  chops. 
Fry  in  butter  three  tablespoonfuls  of  marrow, 
some  chopped  mushrooms  and  eschalots.  Then 
add  a  glass  of  sherry  and  stir  it  well  before 
adding  also  a  cup  of  rice,  four  cups  of  stock, 
several  sweet  Chili  peppers  chopped  and  some 
salt.  Cook  for  half  an  hour  or  until  pasty. 
Pour  it  out  in  a  pan  to  the  thickness  of  half  an 
inch  and  let  cool.  Then  with  a  biscuit  cutter, 
cut  it  into  rounds  about  the  size  of  a  chop.  On 
each  one  of  these  rounds  place  a  chop  and  cover 
the  top  with  Bechamel  sauce.  When  cold  dip 
in  egg  and  bread  crumbs  and  fry  a  light  brown. 

44 


ENTREES 


A  good  recipe  for  the  Bechamel  sauce  is  the 
following:  One  ounce  of  butter  browned  with 
one  ounce  of  flour.  To  this  add  half  a  glass  of 
sherry,  some  finely  chopped  truffles,  one  cup 
and  a  half  of  stock,  salt  and  pepper,  and  cook 
for  ten  minutes.  Add  the  juice  of  a  lime,  take 
from  the  fire  and  stir  in  the  well-beaten  yolks 
of  two  eggs. 


Devil  Chops 

Make  a  dressing  of  the  following  ingredients 
mixed  together:  One  ounce  of  butter,  one  tea- 
spoonful  of  made  mustard,  one-half  teaspoonful 
of  French  mustard,  one  teaspoonful  of  grated 
horseradish,  one  teaspoonful  of  chutney,  a 
little  Chili  vinegar,  the  juice  of  one  lime,  salt, 
pepper  and  cayenne.  Rub  this  on  the  chops 
and  broil  rare.  Serve  the  remaining  sauce  over 
them  in  a  very  hot  dish. 


45 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 

Lamb  Cutlets  Duchesse 

Fry  one  dozen  lamb  chops  in  butter  and  set 
aside  to  cool.  Put  in  a  stew  pan  two  ounces  of 
butter  with  half  a  can  of  mushrooms,  one  small 
onion  and  a  teaspoonful  of  parsley,  all  minced 
fine;  salt,  pepper,  cayenne  and  a  little  mace. 
Cook  this  gently  for  ten  minutes  and  add  a  cup 
of  milk  thickened  with  flour  and  butter,  the 
juice  of  a  lemon  and  one  teaspoonful  of  sugar. 
Cook  a  few  minutes.  Take  from  the  fire  and 
add  the  yolks  of  four  eggs  well  beaten.  Cover 
the  chops  with  this  and  set  aside  to  cool.  Brush 
them  with  the  well-beaten  yolk  of  an  egg, 
sprinkle  with  fine  bread  crumbs,  and  fry  in 
butter  to  a  light  brown.  Serve  with  green  peas 
in  the  center  of  the  dish. 


Lamb  Cutlets  a  la  Condi 

Lard  lamb  cutlets  with  strips  of  truffle,  an- 
chovy and  gherkin.  Make  a  dressing  of  bread 
crumbs,  mushrooms,  capers,  chives,  a  little 

46 


ENTREES 


shallot  all  chopped  very  fine,  pepper,  salt  and 
butter.  Put  this  on  each  side  of  the  cutlets 
and  cover  with  crepinette.  Broil  or  fry  to  a 
light  brown  and  dust  over  with  very  fine  browned 
bread  crumbs.  Serve  with  a  browned  veal 
gravy  and  sliced  lemon. 


Eggs  with  Tomatoes 

Fry  in  two  ounces  of  butter  two  small  dry 
onions  and  two  green  peppers,  chopped.  Add 
half  a  dozen  tomatoes  peeled  and  cut  up,  salt 
and  pepper.  Simmer  fifteen  minutes.  Add 
the  corn  cut  from  half  a  dozen  ears,  and  cook 
fifteen  minutes  longer.  Pour  the  mixture  into 
a  baking  dish,  and  break  over  it  six  eggs. 
Place  in  the  oven  until  set. 


Macaroni  a  la  Rossini 
Cook  a  pint  or  less  of  macaroni  in  well  salted 
water;  drain  and  put  into  a  stew  pan,  with  a 
little  good  gravy.     Simmer  very  slowly  until  the 

47 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 

gravy  is  all  absorbed,  shaking  the  pan  occa- 
sionally. Put  a  layer  of  the  macaroni  in  a 
baking  dish,  sprinkle  with  grated  Parmesan 
cheese  and  sliced  truffles  mixed  with  a  little 
good  sauce  espagnole.  Fill  the  dish  and  on  the 
top  layer  put  truffles.  Place  in  the  oven  a  few 
minutes  and  serve  with  grated  Parmesan  cheese 
on  a  separate  dish. 

j*   » 

Timbale  of  Macaroni  for  Twelve 
Persons 

Boil  one-half  pound  of  macaroni  in  water  for 
five  minutes.  Cut  in  inch  length  pieces  and 
simmer  for  twenty  minutes  in  one  quart  of  milk, 
being  careful  that  it  does  not  boil.  Season  with 
salt,  pepper,  mace  and  cayenne.  Add  one  cup 
of  cream,  stir  until  very  smooth,  add  the  beaten 
yolks  of  eight  eggs  and  one  can  of  mushrooms 
sliced.  Stir  well  and  then  add  the  macaroni 
with  one  pound  of  sweetbreads,  cut  in  small 
pieces  and  two  dozen  Eastern  oysters.  Let 
this  cool,  then  cover  with  pastry  and  bake  in 
the  oven  until  brown. 

48 


ENTREES 
Memo 


49 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


50 


ENTREES 
Memo 


51 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


52 


CHICKEN 
AND    GAME 


CHICKEN  AND  GAME 


Chicken  Portuguese 

Truss  two  young  chickens  as  though  for 
roasting.  Lay  on  the  bottom  of  a  large  stew  pan 
the  rind  of  a  piece  of  pork,  and  on  this,  place  the 
chicken.  Add  four  ounces  of  butter,  a  head  of 
celery  chopped,  two  onions  sliced,  three  small 
carrots  sliced,  two  Chili  peppers  cut  up,  and  the 
halves  of  two  bell  peppers  from  which  the  seeds 
have  been  removed.  Season  with  salt,  cayenne, 
thyme  and  a  few  sweet  herbs.  Cover  and  cook 
quickly  for  forty  minutes,  moistening  from  time 
to  time  with  a  spoonful  of  stock  or  gravy.  Then 
add  two  large  tomatoes  sliced,  and  cook  twenty 
minutes  longer.  Serve  the  chicken  with  the 
sauce  poured  over  it. 


Chicken  with  Oysters 

Stuff  a  young  chicken  with  oyster  and  a  few 
bread  crumbs,  seasoned  with  salt,  pepper  and 
butter.  Truss  the  fowl,  place  it  in  a  tin  pail 

55 


JOE  TILDEN'S  RECIPES  FOR  EPICURES 

with  a  tight  cover.  Stand  the  pail  in  a  kettle 
of  boiling  water  and  leave  on  the  fire  one  hour 
and  a  half.  Remove  the  chicken  and  place  in  a 
dish.  Pour  the  gravy  into  a  saucepan,  adding 
two  dozen  oysters,  two  hard  boiled  eggs  chopped, 
a  wine  glass  of  cream  and  one  ounce  of  butter, 
into  which  has  been  rubbed  a  teaspoonful  of 
corn  starch.  Boil  for  a  few  moments  and  pour 
over  the  chicken. 

This  is  an  excellent  way  to  cook  a  young 
turkey. 


Casuela 

Cut  a  chicken  into  small  pieces  and  fry  it  with 
a  clove  of  garlic  in  a  large  tablespoonful  of  lard, 
for  ten  minutes.  Then  add  one  quart  of  water, 
half  a  cupful  each  of  green  peas,  string  beans 
and  grains  of  corn,  and  boil  one  and  one-half 
hours.  Add  three  potatoes  cut  into  bits,  one 
tablespoonful  of  rice,  salt,  gepper  and  the  white 
of  one  egg.  Boil  for  three-quarters  of  an  hour 

56 


CHICKEN  AND  GAME 


longer,  then  remove  from  the  fire.  In  a  tureen 
mix  one  mashed  potato  with  the  yolk  of  the  egg 
and  a  tablespoonful  of  vinegar.  Strain  the 
broth  slowly  into  this  and  mix  thoroughly  be- 
fore adding  the  chicken  and  other  ingredients. 


Fried  Chicken,  Maryland  Style 

Cut  up  a  chicken,  and  season  with  salt,  pep- 
per and  a  little  mace.  Dip  the  pieces  into 
beaten  egg,  then  roll  in  flour  and  fry  in  lard  and 
butter  until  brown.  Take  out  the  chicken  and 
in  the  pan  put  a  large  piece  of  butter  with  a 
little  flour.  As  soon  as  it  froths  up  stir  in  milk 
until  thick.  Let  it  boil  a  minute  and  pour  over 
the  chicken. 


Chicken  with  Rice 

Cut  up  a  chicken  and  stew  gently  for  ten 
minutes  in  a  little  water.  Add  two  ounces  of 
butter,  salt,  pepper,  mace  and  a  green  pepper, 
chopped  very  fine,  stew  until  done, 

57 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

Make  a  form  of  boiled  rice  around  a  dish  and 
lay  the  chicken  in  the  middle  of  it.  Add  to  the 
sauce  a  good  piece  of  butter  with  a  teaspoonful 
of  flour  rubbed  into  it  and  boil  two  minutes. 
Take  from  the  fire  and  stir  in  the  yolk  of  three 
eggs,  beaten  with  a  half  cup  of  rich  cream.  Pour 
over  the  chicken  and  serve. 


Chicken  with  Spaghetti 

Prepare  the  spaghetti  by  boiling  about  three 
pounds  in  salted  water  for  twenty  minutes. 

Stew  a  chicken  in  water  until  tender  and  pick 
it  to  pieces,  adding  enough  of  the  gravy  to  make 
a  quart.  Into  this  put  four  sliced  onions  that 
have  been  fried  in  two  ounces  of  butter,  and  one 
quart  of  tomatoes.  Stew  for  fifteen  minutes. 
Place  a  layer  of  spaghetti  on  a  platter  and 
sprinkle  with  grated  Parmesan  cheese,  pour  over 
some  of  the  chicken  sauce  and  repeat  the  layers, 
putting  the  best  of  the  chicken  on  top. 


58 


CHICKEN  AND  GAME 


Quail  with  Celery 

Cut  six  quail  in  halves  and  cover  them  with 
water  in  a  stewpan,  adding  strips  of  salt  pork, 
some  finely  chopped  celery,  salt  and  pepper. 
Cook  until  done.  Remove  the  birds  and  strain 
the  liquor;  add  to  it,  two  ounces  of  flour  rubbed 
into  two  ounces  of  butter,  the  remainder  of  the 
head  of  celery  grated,  and  two  cups  of  milk. 
When  it  thickens  pour  over  the  birds  and  serve 
very  hot. 


Pheasant  a   la   Savarin 

Place  on  the  bottom  of  a  roasting  pan  two 
slices  of  bread  cut  two  inches  thick.  Spread 
over  this  the  pounded  liver  and  heart  of  the  bird 
with  an  anchovy,  a  bit  of  ham  and  two  truffles 
minced.  On  this  lay  the  pheasant  and  roast 
until  done.  Serve  on  the  cooked  bread. 

Nothing  but  the  finest  Burgundy  should  be 
served  with  this. 

59 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

Quail  and   Onion 

To  each  quail  allow  one  good  sized  onion, 
sliced,  and  half  a  glass  each  of  oil  and  vinegar. 
Stew  in  a  covered  pot  until  the  birds  are  tender. 
Season  with  salt  and  pepper,  and  serve  with  any 
good  sauce. 


Salmi  of  Duck  with  Olives 

Roast  for  eight  minutes  two  sprig  tail  ducks, 
take  out  and  cut  the  meat  from  the  bones. 
Break  up  the  bones.  Cover  with  water  in  a 
saucepan  and  cook  with  a  dozen  cloves,  one 
onion  and  some  chopped  celery,  to  make  a 
gravy.  When  done  strain  it  off.  To  this  gravy 
add  the  meat,  two  ounces  of  butter,  salt,  pepper, 
cayenne,  one-half  head  of  celery,  cut  in  strips, 
one  teaspoonful  of  currant  jelly  and  one  dozen 
stoned  olives.  Cook  gently  ten  minutes,  stirring 
it  well  until  smooth.  Add  a  piece  of  butter 
rolled  in  brown  flour.  Stew  five  minutes  and 
serve  very  hot. 

60 


CHICKEN  AND  GAME 


Stewed  Squabs 

Make  a  stuffing  of  the  livers  and  hearts  of  six 
birds  chopped  fine,  with  a  little  butter,  chopped 
pork,  the  yolk  of  an  egg,  salt,  cayenne  and  a 
little  lemon.  Stuff  the  squabs  with  the  above. 
Put  them  in  a  stew  pan  and  cover  with  stock 
and  stew  one-half  hour.  Take  out  the  birds, 
add  salt,  cayenne,  three  tablespoonfuls  of  mush- 
room catsup,  one  tablespoonful  Worcestershire 
sauce,  one  tablespoonful  of  lime  juice,  a  large 
glass  of  port  or  sherry,  and  two  ounces  of  butter, 
mixed  with  three  tablespoonfuls  of  browned 
flour. 

Return  the  birds  to  the  sauce  for  ten  minutes. 
Fry  some  thick  slices  of  bread,  place  a  bird  on 
each  and  pour  the  sauce  over  them. 


61 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


62 


CHICKEN  AND  GAME 
Memo 


63 


JOE   TILDEN'S  RECIPES  FOR  EPICURES 
Memo 


64 


MEATS 


_  MEATS  _ 

Yorkshire  Steaks 

Fry  in  butter  several  small  tenderloin  steaks, 
with  two  onions  sliced  and  one  cucumber  sliced. 
When  well  browned  add  a  pint  of  stock,  salt, 
pepper  and  cayenne  and  one  teaspoonful  of 
made  mustard.  Simmer  an  hour  or  longer. 


Filet  of  Beef  a  la  Rossini 

Braise  a  larded  filet  of  beef  with  what  vege- 
tables are  in  season.  Put  in  a  saucepan  and 
moisten  while  cooking  with  a  bottle  of  good 
claret  or  sherry.  When  done  garnish  the  meat 
with  macaroni  prepared  as  follows:  Boil  one- 
half  pound  of  macaroni,  cut  into  three-inch 
lengths  and  put  in  a  saucepan  with  some  sliced 
mushrooms,  one-half  pint  of  good  stock,  three 
ounces  of  grated  Parmesan  cheese,  and  a  pat 
of  butter.  Season  with  salt  and  pepper.  Toss 
over  the  fire  until  well  mixed  and  serve  around 
the  beef.  Strain  the  vegetables  out  of  the  gravy 
and  pour  over  the  beef. 

67 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 

Yorkshire  Pudding 

This  is  to  be  served  with  roast  beef,  and  it 
should  be  baked  in  the  pan  of  drippings  in  which 
the  beef  has  cooked.  Mix  a  cup  of  flour  with  a 
cup  of  milk,  salt  and  one  egg  beaten.  Bake 
quickly  and  serve  at  once. 


Cold  Roast  Beef  Stewed 

Cut  the  remains  of  a  cold  roast  into  pieces, 
flour  the  pieces  and  fry  in  butter  until  brown. 
Then  put  them  into  a  saucepan  with  a  cup  of 
stock,  a  glass  of  port,  salt,  pepper  and  cayenne. 
Simmer  five  minutes  and  add  one  tablespoonful 
of  lime  juice  before  serving. 


Lobscouse 

Soak  four  thick  slices  of  corned  beef  in  fresh 
water  for  two  hours.  Fry  four  slices  of  salt  pork 
or  bacon.  In  the  fat  fry  four  sliced  onions  a 

68 


_  MEATS  _ 

light  brown.  Place  in  a  stewpan  the  beef, 
onions  and  pork  or  bacon.  Add  a  dozen  sliced 
potatoes,  cover  with  water  and  season  highly 
with  pepper.  Cover  and  stew  gently  until  the 
meat  is  tender.  Then  break  into  the  stewpan 
four  sea  biscuits,  cook  for  five  minutes  longer. 
The  liquor  may  be  thickened  a  little  more  with 
a  tablespoonful  of  flour  mixed  with  a  little  cold 
water. 


Perchero 

Place  five  pounds  of  beef  in  a  large  pot  half 
filled  with  water.  Boil  for  three  hours,  having 
seasoned  well  with  salt  and  pepper.  Then  add 
a  large  piece  of  pumpkin  cut  in  pieces,  a  pint  of 
string  beans,  a  cup  of  corn,  a  large  onion  sliced, 
a  carrot  and  a  turnip  diced,  and  a  bell  pepper 
minced.  Simmer  for  half  an  hour.  Then  add 
half  a  cup  of  rice  and  one  teaspoonfulof  saffron. 
Cook  for  half  an  hour  longer.  In  another  sauce- 
pan boil  a  cabbage,  and  in  a  third  pan  stew  some 

69 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 

peeled  apples  and  bananas  cut  up.  Put  the 
meat  in  the  center  of  a  platter  and  place  the 
mixed  fruits  and  vegetables  around  it. 


Stewed  Cold  Mutton  or  Beef 

Place  in  a  saucepan  three  onions  sliced,  a 
carrot  and  a  potato  diced;  salt,  pepper,  a  tea- 
spoonful  of  lime  juice  or  vinegar,  with  thin 
slices  of  cold  meat.  Cover  closely  and  simmer 
for  one  hour,  add  half  a  cup  of  cold  water  and 
simmer  one  hour  longer.  Season  with  a  table- 
spoonful  of  Worcestershire  and  thicken  the 
gravy  with  an  ounce  of  flour  rubbed  into  butter. 


Lamb  with  Macaroni 

Cover  the  bottom  of  a  baking  pan  with  slices 
of  bacon.  Place  on  them  a  breast  of  young 
lamb  and  cover  it  with  slices  of  bacon  and  thin 
slices  of  a  peeled  lemon.  Season  with  salt  and 

70 


MEATS 

pepper,  add  a  small  onion  minced  and  a  cup  of 
stock.     Cover  and  bake  slowly  for  two  hours. 
Boil    half  a  cup   of    macaroni    in  gravy  to 
which  a  few  peeled  tomatoes  may  be  added. 
When   tender,   place  it   on   a  serving  dish,  lay 
the  lamb  on  it  and  pour  over  all  the  gravy 
which  may  be  thickened  with  a  little  flour. 
»  & 

Stewed  Fresh  Tongue 

Soak  a  fresh  tongue  in  cold  water  for  one  hour, 
then  boil  it  three  hours  and  remove  the  skin. 
Place  the  tongue  in  a  stewpan  with  half  a  head 
of  celery,  one  turnip,  one  carrot  and  two  onions 
cut  in  small  pieces,  one  dozen  cloves,  salt  and 
cayenne.  Simmer  for  one  and  one-half  hours. 
Take  out  the  tongue  and  add  to  the  gravy  one 
tablespoonful  of  made  mustard,  one  of  Wor- 
cestershire sauce,. three  tablespoonfuls  of  mush- 
room catsup,  three  pickeled  gherkins  chopped, 
one  glass  of  port  or  red  wine,  and  two  ounces 
of  butter,  creamed  with  three  ounces  of  browned 
flour.  Cook  until  smooth.  Return  the  tongue 
to  the  sauce  and  simmer  half  an  hour. 
71 


JOE    TILDEN'S  RECIPES  FOR   EPICURES 

Pork  Pie 

Cut  into  small  pieces  enough  pork  to  fill  a 
baking  dish.  Season  it  with  salt,  pepper  and 
mace.  Use  no  water.  Cover  the  meat  with  a 
thick  pastry  crust  and  bake  in  a  slow  oven  for 
two  hours.  Make  a  gravy  of  the  bones  and 
scraps  of  the  pork,  well  seasoned,  and  pour  into 
the  pie  after  it  is  baked. 


To  Barbecue  a  Pig  (very  old  dish) 

Dress  a  pig  of  ten  weeks  old  as  if  to  roast. 
Make  a  stuffing  of  the  liver,  two  anchovies,  and 
sage  leaves  all  chopped  small;  bread  crumbs, 
four  ounces  of  butter,  salt,  cayenne  and  a  half 
pint  of  red  wine.  Stuff  and  sew  the  pig  up. 
Roast  at  an  open  fire.  Put  in  the  dripping  pan 
three  bottles  or  more  of  red  wine.  Baste  the 
pig  frequently  and  when  almost  done  put  in  the 
pan  close  to  the  fire  two  loaves  of  bread.  Stand 
the  pig  in  the  dish  for  serving  and  put  a  lemon  in 
his  mouth.  Place  one  of  the  loaves  of  bread 

72 


_  MEATS  _ 

on  each  side;  to  the  gravy  in  the  pan  add  one 
anchovy,  one-half  lemon  and  a  few  sweet  herbs, 
all  chopped  fine.  Boil  it  a  few  minutes  and 
pour  over  the  pig.  Lay  slices  of  lemon  and 
barberries  round  the  dish. 


To  Boil  a  Ham 

Soak  a  ham  for  one  hour  and  clean  with  a 
brush.  Put  it  in  a  kettle  with  plenty  of  cold 
water  and  after  it  boils  cook  seven  hours,  skim 
well  and  always  replenish  with  boiling  water. 
After  it  has  boiled  three  hours  add  half  a  hand- 
ful of  whole  cloves  and  at  the  end  of  five  hours 
add  one  and  a  half  pints  of  vinegar.  After 
boiling,  skin  the  ham,  sprinkle  it  with  crumbs, 
stick  with  cloves  and  roast  in  a  moderate  oven, 
thirty  minutes,  basting  with  a  liquor  of  half 
vinegar  and  half  water. 


73 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 

Mexican  Tripe 

Dip  a  thick  honey  comb  piece  of  tripe  in 
butter,  then  in  crumbs,  and  broil  over  a  clear  fire 
until  well  done,  sprinkling  over  it  whilst  cooking 
three  or  four  finely  chopped  green  Chilis.  Melt 
in  a  hot  soup  plate  one  ounce  of  butter,  adding 
salt,  pepper  and  cayenne,  and  one  teaspoonful 
of  made  mustard,  rub  smooth  and  add  one-half 
teaspoonful  of  vinegar,  one  tablespoonful  of 
Worcestershire  sauce  and  the  juice  of  one  small 
lime.  Lay  the  tripe  in  this  sauce  as  soon  as  it  is 
removed  from  the  fire.  Serve  with  buttered 
toast.  An  excellent  prelude  to  this  dish  is 
a  plate  of  onion  soup. 


Spanish  Bacon  on  Toast 

Fry  a  crisp  brown,  twelve  slices  of  bacon. 
Remove  the  bacon  from  the  frying  pan,  leaving 
some  of  the  fat.  Into  this  stir  two  tablespoon- 
fuls  of  flour  and  a  cup  of  milk;  a  small  onion 

74 


MEATS 

minced  and  a  dash  of  pepper.  Cook  until  it  is 
smooth.  Have  six  slices  of  toast  ready.  On 
each,  place  two  slices  of  the  fried  bacon  and  on 
each  a  slice  of  raw  tomato.  Pour  the  sauce  over 
the  toast  and  bacon  and  tomato,  and  serve 
very  hot. 


75 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


76 


MEATS 


Memo 


77 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


MEATS 


Memo 


79 


JOE   TILDEN'S  RECIPES  FOR  EPICURES 
Memo 


80 


SAUCES 


_  SAUCES  _ 

Sauce  for  Canvas-back  Duck 

Melt  together  in  a  hot  soup  plate  one  ounce 
of  butter,  and  an  equal  amount  of  currant  jelly. 
Add  the  juice  of  a  lime,  a  glass  of  sherry  and  a 
small  cupful  of  finely  chopped  celery.  Season 
with  salt,  pepper  and  cayenne. 


Sauce  for  Wild  Fowl 

Take  one  shallot  chopped,  salt,  cayenne, 
mace,  a  glass  of  port  or  claret,  one  tablespoonful 
of  Worcestershire  sauce,  one  tablespoonful  of 
mushroom  catsup,  the  rind  of  one-half  lime  and 
one  tablespoonful  of  lime  juice.  Boil  these  in- 
gredients for  five  minutes.  Strain  the  liquor 
and  add  to  any  gravy. 


83 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

Hollandaise    Sauce 

Heat  a  bowl  with  boiling  water,  and  wipe  dry. 
In  it  beat  quarter  of  a  cup  of  butter  to  a  cream. 
Add  the  yolks  of  two  raw  eggs,  one  at  a  time, 
beating  until  smooth.  Then  add  a  tablespoon- 
ful  of  lemon  juice,  salt  and  cayenne,  and  beat 
the  mixture  with  a  fork  or  an  egg  beater,  for 
five  minutes.  Place  the  bowl  in  boiling  water. 
Stir  into  the  sauce  two  tablespoonfuls  of  boiling 
water,  and  beat  until  the  sauce  is  smooth  and 
thick  as  mayonnaise. 


Parsley  Butter 

Beat  three  tablespoonfuls  of  butter  to  a  cream. 
Add  half  a  tablespoonful  of  lemon  juice  and  one 
of  chopped  parsley,  half  a  teaspoonful  of  salt. 
Beat  all  together  several  minutes,  when  it  is 
ready  for  use.  An  excellent  dressing  for  fried 
or  broiled  fish. 


84 


_  SAUCES  _ 

Green  Sauce 

Mix  in  a  bowl  a  tablespoonful  each  of  finely 
chopped  parsley  and  onion,  with  one  table- 
spoonful  of  Tarragon  vinegar  and  one  of  cider 
vinegar.  Season  with  salt,  pepper  and  cayenne. 


Egg  Sauce 

Beat  two  ounces  of  butter  to  a  froth.  Mix 
into  it  one  tablespoonful  of  flour  and  the  yolk 
of  one  egg.  Pour  a  cup  of  hot  water  of  this 
batter,  stirring  constantly.  Heat  over  the  fire 
until  it  is  thick  and  smooth,  but  be  careful  not 
to  boil.  Just  before  serving  stir  .in  two  hard 
boiled  eggs  finely  chopped. 


Celery   Sauce 

Put  in  a  stewpan  with  salt,  cayenne  and  a 
blade  of  mace,  three  grated  heads  of  celery. 
Cover  with  boiling  water.  Boil  ten  minutes 

85 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

and  drain.  Return  to  the  fire  with  enough  veal 
stock  to  cover  the  celery  and  stew  half  an  hour. 
Then  add  two  ounces  of  butter  rolled  in  flour, 
and  half  a  cup  of  cream.  Shake  over  the  fire  a 
minute  or  two  and  serve  at  once. 

»  » 
Devil  for  Boiled  Ham  or  Fowl 

Put  in  a  saucepan  half  a  teacupful  of  soup 
stock,  three  ounces  of  butter,  one  teaspoonful 
of  salt,  one  teaspoonful  of  made  mustard,  two 
teaspoonfuls  of  French  mustard,  two  cloves  of 
garlic  chopped  fine,  one  onion  chopped,  two 
green  peppers  and  one  pickeled  gherkin  chopped, 
one  tomato  peeled  and  cut  up,  the  juice  of  half 
a  lime  and  half  a  lime  cut  in  thin  slices.  Sim- 
mer for  one  hour,  then  add  the  following :  One 
tablespoonful  of  Worcestershire  sauce,  one  of 
Imperial  sauce,  one  of  Tarragon  vinegar,  two 
of  Bon  Gout  sauce,  two  of  mushroom  catsup, 
two  of  walnut  catsup  and  two  tablespoonfuls  of 
chutney,  add  half  a  pint  of  sherry  and  simmer 
for  fifteen  minutes. 

This  will  keep  several  months. 
86 


_  SAUCES  _ 

Onion    Sauce 

Boil  three  good  sized  onions,  one  hour.  Drain 
and  put  in  a  stewpan  with  one-half  pint  of  milk 
and  one  teaspoonful  of  salt.  Simmer  for  fifteen 
minutes,  then  rub  through  a  sieve  and  put  back 
in  the  pan  with  one-half  pint  of  cream  and  one 
ounce  of  butter. 

Simmer  ten  minutes  and  serve  very  hot. 


Garlic  Sauce 

Rub  together  in  a  mortar  until  smooth,  two 
ounces  of  butter,  two  cloves  of  garlic  and  one 
teaspoonful  of  salt.  Add  a  tablespoonful  of 
lime  juice  and  one-half  a  pint  of  melted  butter. 
Beat  until  light  and  smooth,  when  it  is  ready 
to  serve. 


87 


JOE   TILDEN'S  RECIPES  FOR  EPICURES 

Melted  Butter 

Take  one  pint  of  milk  and  one  teaspoonful 
of  salt  ;  when  it  boils  stir  into  it  three  ounces  of 
butter,  a  little  cayenne  and  two  tablespoonfuls 
of  flour  rubbed  into  it.  Let  it  boil  one  minute 
and  serve  at  once. 


Salad  Dressing  Without  Oil 

Put  in  a  double  saucepan  the  yolks  of  three 
eggs»  °ne  teaspoonful  of  salt,  pepper,  cayenne, 
and  one  tablespoonful  of  dry  mustard.  Mix 
well  and  sift  in  two  tablespoonfuls  of  flour. 
Add  three  tablespoonfuls  of  vinegar  and  four 
of  water.  Stir  until  quite  smooth.  Place  over 
the  fire,  stirring  continually  one  way.  As  soon 
as  it  thickens  remove  from  the  fire  and  beat  in 
three  ounces  of  butter.  Use  when  cool. 


88 


SAUCES 


Memo 


89 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 


Memo 


90 


SAUCES 


Memo 


91 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


92 


VEGETABLES 


_  VEGETABLES  _ 

Asparagus  aux  Milanaise 

Boil  large  choice  asparagus  until  tender. 
Put  a  layer  of  stalks  upon  the  dish  on  which 
they  are  to  be  served.  Sprinkle  with  salt, 
pepper,  cayenne,  and  a  little  grated  Parmesan 
cheese.  Make  three  layers  of  this  and  pour 
over  all  a  little  melted  butter.  Break  on  top  a 
fresh  egg  for  each  person,  and  put  in  the  oven 
until  set.  Serve  very  hot.  To  be  served  in- 
dividually, six  stalks  may  be  placed  on  each 
dish,  covered  with  cheese,  and  an  egg  broken 
over  them.  Serve  after  placing  in  the  oven  a 
few  moments. 


Corn  au  Gratin 

Score  down  twelve  ears  of  boiled  corn,  and 
with  the  back  of  a  knife  press  out  the  kernels. 
Put  them  into  a  baking  dish  with  a  large  piece 
of  butter,  salt,  pepper,  a  finely  chopped  green 
pepper  and  a  tablespoonful  of  grated  Parmesan 
or  Gruyere  cheese.  Place  in  a  hot  oven  until 
just  browned  and  serve  immediately. 

95 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

Chonfleur  au  Gratin 

Boil  a  large  cauliflower  twenty  minutes  in 
salted  water.  When  tender  drain  and  put  on 
the  dish  on  which  it  is  to  be  served.  Make  a 
sauce  of  two  ounces  of  butter,  one  ounce  of  flour 
and  half  a  pint  of  milk,  one  ounce  of  grated 
Parmesan  cheese,  salt  and  cayenne.  Mix  this 
well,  putting  in  the  cheese  last.  Pour  it  over 
the  cauliflower  and  sprinkle  more  cheese  over 
the  top.  Set  in  a  hot  oven  until  browned  and 
serve  at  once. 


Okra 

Cut  the  stems  off  of  young  okra  pods  and  boil 
in  water  until  the  seeds  turn  red,  which  should 
be  in  half  an  hour.  Drain  and  toss  in  a  pan 
with  butter,  salt,  pepper  and  cayenne. 


96 


VEGETABLES 


Potato  Cream 

Boil  six  medium-sized,  mealy  potatoes  and 
when  soft  press  them  through  a  sieve  until  light 
and  floury.  Then  beat  into  them  the  raw 
yolks  of  six  eggs  and  a  little  milk  and  butter. 
Season  with  salt  and  pepper  and  sprinkle  with 
finely  chopped  chevril  and  thyme,  and  fine  dice 
of  fried  bread  before  serving. 


Sweet  Potatoes 

Take  six  good  sized  sweet  potatoes  and  boil 
until  nearly  done.  Then  peel  them  and  roll  in 
melted  butter,  lay  in  a  buttered  baking  pan. 
Sprinkle  with  brown  sugar  and  bake  until  done. 


Chili  Beans 

Take  four  cups  of  red  beans,  one  onion,  four 
cloves  of  garlic,  cover  with  water  and  cook  all 
day  in  a  covered  saucepan.  Add  a  little  water 

97 


JOE  TILDEN'S  RECIPES  FOR  EPICURES 

from  time  to  time  if  too  dry.  Cook  slowly  four 
red  peppers  and  five  black  peppers  with  seeds 
out,  three  black  peppers  with  seeds,  four  cloves 
of  garlic,  four  onions  with  the  hearts  taken  out, 
salt,  and  one  cup  of  beef  stock.  Rub  through 
a  sieve.  Put  in  a  saucepan  four  tablespoonfuls 
of  marrow.  When  very  hot  add  the  beans  and 
then  the  sauce. 


To  Boil  Rice 

Have  plenty  of  salted  water,  with  the  juice 
of  a  lime  in  it.  When  boiling  add  rice  that  has 
been  washed  in  three  waters.  Boil  fast  for 
sixteen  minutes.  Try  a  grain,  and  if  done  dash 
in  a  glass  of  cold  water.  Drain  at  once  through 
a  colander.  Cover  with  a  cloth  and  let  stand 
by  the  fire  for  a  few  minutes,  shaking  up  the 
colander  once  or  twice.  This  will  make  every 
grain  separate. 


98 


VEGETABLES 

Risotto 

Fry  two  chopped  onions  in  butter  until  light 
brown  in  color.  Add  one  cup  of  raw  rice  and 
cover  with  beef  stock.  As  the  rice  absorbs  the 
stock  add  more  until  done.  Then  add  two  large 
tomatoes  stewed  with  a  little  sugar  and  highly 
seasoned.  Place  on  the  dish  for  serving  and 
grate  Parmesan  cheese  over  it. 


99 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


100 


VEGETABLES 


Memo 


101 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


102 


SALADS 


_  SALADS  _ 

Club  Salad 

Boil  separately  two  carrots,  two  turnips,  and 
four  potatoes.  When  cold,  cut  the  vegetables 
into  dice  and  mix  them  together,  adding  three 
apples  peeled  and  cut  into  small  bits.  Toss  in  a 
large  salad  bowl  with  several  olives  for  garnish. 
Bits  of  celery  or  cold  cauliflower  may  be  added. 
Pour  over  all  a  mayonnaise,  or  if  preferred,  a 
French  dressing.  Another  dressing  that  is 
excellent  with  this  salad  is  one  made  of  the 
yolks  of  four  raw  eggs  beaten  into  half  a  glass  of 
rich  cream  which  may  be  either  sweet  or  sour. 
To  this  add  one  teaspoonful  of  salt,  one  of 
mustard  and  a  wineglassful  of  vinegar,  blending 
carefully. 


Winter  Salad 

Cut  the  white  stalks  of  a  head  of  celery  into 
small  bits.  Mix  with  two  boiled  potatoes  cut 
in  dice,  two  or  three  boiled  beets  cut  in  dice,  a 
large  white  onion  boiled  and  cut  up,  some 

105 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 

chopped  truffles,  anchovies  and  stoned  olives, 
a  tablespoonful  or  more  of  each.  Serve  with 
mayonnaise. 


Cheese  Straws  to  Serve  with  Salad 

Make  a  paste  of  two  ounces  of  grated  Parmesan 
cheese,  two  ounces  of  flour,  two  ounces  of  but- 
ter, the  yolk  of  one  egg,  salt  and  cayenne.  Roll 
out  the  paste  until  about  one-eighth  of  an  inch 
thick.  Cut  into  very  narrow  strips  and  place 
on  a  buttered  tin.  Bake  ten  minutes  in  a  hot 
oven. 


106 


SALADS 


Memo 


107 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


108 


D  ESS  ERTS 
AND    CAKES 


DESSERTS  AND  CAKES 


Mince  Meat 

Measure  carefully  and  mix  together  the  fol- 
lowing ingredients:  Two  pounds  of  roast  beef 
finely  chopped,  two  pounds  of  chopped  beef 
suet,  two  pounds  of  chopped  peeled  apples,  two 
pounds  of  seeded  raisins,  two  pounds  Sultana 
raisins,  two  pounds  of  washed  currants,  two 
pounds  of  white  sugar,  one  pound  of  citron  cut 
in  bits,  one  pound  of  dried  orange  peel,  two 
nutmegs  grated,  three  teaspoonfuls  of  ground 
mace,  three  teaspoonfuls  of  ground  cloves, 
three  teaspoonfuls  of  ground  cinnamon,  one 
teaspoonful  of  salt,  the  grated  rind  and  juice  of 
two  oranges,  one  quart  of  brandy,  one  quart  of 
sherry  and  one  glass  of  blackberry  jelly.  After 
mixing  thoroughly  place  the  mince  meat  in  a 
stone  jar  and  use  it  from  this. 

&  *» 
Hot  Zabajone 

Beat  well  together  the  yolks  of  six  eggs,  and 
half  a  cup  of  sugar.  Heat  in  a  double  saucepan, 
being  careful  to  stir  only  one  way.  Place  in  a 

111 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

strainer  the  shaved  peel  of  three  oranges. 
Through  this  pour  "slowly  into  the  eggs  a  quart 
of  champagne  (white  wine  may  be  substituted)  , 
and  allow  the  mixture  to  thicken.  Serve  hot 
in  champagne  glasses. 


Frozen    Zabajone 

Mix  the  same  as  for  hot  zabajone,  adding 
another  half  cup  of  sugar  and  a  tablespoonful 
of  orange  juice.  When  it  is  cold  half  freeze  in 
a  freezer.  Then  remove  and  place  in  paper 
cases  or  moulds,  on  the  ice. 


Genoise  Pastry 

Beat  to  a  cream  half  a  cup  of  butter  and  half  a 
cup  of  sugar.  Break  into  the  cream  three  eggs, 
one  at  a  time,  and  mix  until  smooth.  Stir  in 
half  a  cup  of  flour.  Pour  out  on  a  buttered  tin 
and  bake  ten  or  fifteen  minutes.  When  cold 

112 


DESSERTS  AND  CAKES 


spread  thickly  with  apricot  jam  and  cover  with 
chocolate  icing.  Set  in  the  oven  a  few  moments, 
then  put  aside  to  cool.  Cut  into  odd  shapes 
before  serving. 

if  & 
Omelette  Souffle 

Beat  to  a  cream  the  yolks  of  six  eggs,  four 
tablespoonfuls  of  sugar  and  the  grated  rind  of 
half  a  lemon.  Whip  the  whites  of  the  eggs  to  a 
stiff  froth.  Place  in  a  frying  pan  over  the  fire 
four  ounces  of  butter.  When  it  is  melted  mix  the 
yolks  and  whites  together  and  stir  quickly  into 
the  pan.  As  soon  as  the  eggs  have  absorbed 
the  butter,  pour  them  into  a  buttered  baking 
dish  and  set  in  a  hot  oven  for  six  or  seven  min- 
utes. Serve  at  once. 

if  & 
Marmalade  Pudding 

Cream  half  a  cup  of  sugar  and  two  teaspoon- 
fuls  of  butter.  Beat  into  this  the  yolks  of  four 
eggs  and  one  cup  of  cream  or  milk.  Add  a  cup 

113 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

of  fine  bread  crumbs  and  the  beaten  whites  of 
the  eggs;  then  a  cup  of  orange  marmalade,  or 
some  other  fruit  marmalade.  Pour  into  a  but- 
tered mould  and  bake  one  hour  in  a  moderate 
oven.  Turn  out  of  the  mould  and  serve  with 
a  brandy  sauce,  or  cream. 

#  & 
Amherst  Pudding 

Line  a  baking  dish  with  thinly  rolled  pie  crust 
or  puff  paste.  Fill  with  the  following  mixture. 
A  small  cup  of  butter  creamed  with  two  cups  of 
sugar  and  beaten  up  with  four  or  five  eggs,  a 
cupful  of  finely  chopped  apple  added,  with  the 
grated  rind  and  juice  of  a  lemon  and  a  little 
water.  Sprinkle  with  nutmeg,  and  bake  for 
half  an  hour  in  a  moderate  oven. 


Brown  Betty 

Cover  the  bottom  of  a  baking  dish  with  bread 
crumbs,  over  which  place  a  layer  of  thinly  sliced 
tart  apples.  Sprinkle  thickly  with  sugar  and 

114 


DESSERTS  AND  CAKES 


small  pieces  of  butter,  cinnamon  and  nutmeg, 
then  cover  with  bread  crumbs  and  repeat  the 
layers  until  the  dish  is  filled,  having  a  layer  of 
crumbs  sprinkled  with  bits  of  butter  on  top. 
Then  pour  over  all  three-quarters  of  a  cup 
of  molasses  thinned  with  a  little  hot  water. 
Bake  until  the  apples  are  tender  and  the  top  is 
well  browned. 


Chocolate  Pudding 

Grate  one-half  a  pound  of  Baker's  chocolate, 
and  melt  it  in  half  a  pint  of  hot  milk.  Stir  into 
the  milk  also  half  a  cup  of  bread  crumbs,  one  cup 
of  powdered  sugar  and  the  beaten  whites  of  six 
eggs.  Wet  a  melon  mould  in  cold  water  and 
pour  the  mixture  into  it.  Boil  three-quarters 
of  an  hour.  Serve  with  cream,  or  the  following 
sauce:  Beat  the  yolks  of  six  eggs  very  light. 
Heat  a  cup  of  wine  and  a  cup  of  sugar  until  the 
sugar  is  melted.  Remove  from  the  fire  and  stir 
in  the  eggs  quickly. 

115 


JOE    TILDEN'S  RECIPES  FOR  EPICURES 

Bread  and  Molasses  Pudding 

Butter  thickly  some  slices  of  bread  and  lay  in 
a  baking  dish.  Cover  them  with  thick  black 
molasses  and  bake  slowly.  The  pudding  should 
be  served  hot,  with  thick  cream. 

A*  a* 
Baked  Bananas 

Put  into  a  bowl  three  tablespoonfuls  of 
butter,  six  of  sugar,  and  three  of  wine.  Set  the 
bowl  in  hot  water  to  melt  the  butter.  Peel 
the  fruit  and  lay  it  in  a  baking  pan.  Pour 
over  it  the  mixture  in  the  bowl,  and  bake  half 
an  hour,  basting  several  times. 

A*    if 

Hermits 

Cream  two  cups  of  sugar  and  one  cup  of 
butter.  Add  three  well  beaten  eggs  and  three 
tablespoonfuls  of  milk.  Sift  into  this  six  cups 

116     • 


DESSERTS  AND  CAKES 


of  flour  and  a  teaspoonful  each  of  cinnamon, 
nutmeg  and  clove.  Add  last  a  cup  of  chopped 
raisins.  Roll  the  dough  out  about  one-quarter 
of  an  inch  thick,  cut  into  small  squares  and 
bake  in  a  quick  oven  for  twelve  minutes. 


Lady  Baltimore  Cake 

Cream  one  pound  of  sugar  and  half  a  pound 
of  butter.  Beat  the  yolks  and  whites  of  eight 
eggs  separately,  and  add  the  beaten  yolks  to 
the  butter  and  sugar.  Stir  in  half  a  pint  of 
milk  and  one  pound  of  flour  with  four  tea- 
spoonfuls  of  baking  powder.  Flavor  with 
lemon  or  vanilla  and  bake  in  three  layers. 
For  the  filling,  boil  three  cups  of  powdered 
sugar  and  three-quarters  of  a  cup  of  water  for 
five  minutes.  Beat  four  eggs,  the  yolks  and 
whites  together,  and  into  them  stir  the  boiling 
syrup,  add  two  cups  of  chopped  raisins  and 
two  cups  of  almonds,  chopped  and  blanched. 
Flavor  with  vanilla  and  spread  thickly  between 
the  layers  of  cake.  Cover  with  white  frosting. 

117 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 

Silver  Cake 

Beat  lightly  the  whites  of  eight  eggs.  Cream 
two  cups  of  sugar  and  half  a  cup  of  butter. 
Stir  into  the  eggs,  adding  three-fourths  of  a 
cup  of  milk.  Sift  into  the  batter  three  cups 
of  flour  and  one  heaping  teaspoonful  of  baking 
powder.  Bake  in  a  moderate  oven. 


Gold  Cake 

Cream  a  cup  of  sugar  and  three-fourths  of  a 
cup  of  butter.  Mix  into  this  the  beaten  yolks 
of  eight  eggs  and  half  a  cup  of  milk.  Last  add 
one  and  a  half  cups  of  flour  with  one  tea- 
spoonful  of  baking  powder.  Bake  in  a  long 
bread  tin. 


Fig  Filling  for  Cake 

Chop  together  one  pound  of  dried  figs  and 
one  cup  of  seeded  raisins.  Add  the  juice  and 
grated  rind  of  a  lemon  and  sugar  to  taste. 

118 


DESSERTS  AND  CAKES 


Pour  over  the  mixture  a  cup  of  water  and  heat 
thoroughly,  mixing  it  over  the  fire.  Spread 
between  layers  of  white  cake. 


Thin  Gingerbread 

Place  in  a  saucepan  one  pint  of  molasses, 
one  cup  of  butter,  one  teaspoonful  of  ginger, 
one  teaspoonful  of  soda,  and  let  them  boil 
together  for  a  moment.  Then  remove  from 
the  fire,  and  when  nearly  cool  stir  in  flour 
enough  to  make  a  thick  batter  or  dough. 
Spread  thinly  on  tins  and  bake  quickly. 


119 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


120 


DESSERTS  AND  CAKES 
Memo 


121 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


122 


WINE  CUPS  AND  PUNCHES 
Champagne  Cup  I 

Pour  on  a  sliced  cucumber  one  pint  of  sherry 
and  one-half  pint  of  brandy.  Grate  the  rind 
of  two  lemons  over  a  little  sugar.  Add  it  to 
the  mixture  with  the  juice  of  one  lemon  and 
the  juice  of  three  oranges,  half  a  pint  of 
Curacao,  two  bottles  of  seltzer,  three  bottles 
of  apollinaris  and  three  bottles  of  cham- 
pagne. Sweeten  to  taste  and  ice  well. 


Champagne  Cup  II 

Mix  together  two  tablespoonfuls  of  sugar, 
the  juice  and  shaved  peel  of  a  lemon,  a  few 
slices  of  cucumbers,  one  wine  glass  of  Curacao, 
one  quart  of  apollinaris  and  one  quart  of 
champagne.  Pour  over  a  block  of  ice  in  a 
punch  bowl. 


125 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 

Champagne  Cup  III 

Rub  three  ounces  of  sugar  on  lemon  peel  and 
put  in  a  punch  bowl  with  the  juice  of  four 
lemons,  one  quart  of  apollinaris,  and  one 
quart  of  orgeat.  Beat  this  well.  Then  add 
one  pint  of  brandy,  half  a  glass  of  Jamaica 
rum  and  a  glass  of  Maraschino.  Strain  into  a 
bowl  of  ice  and  just  before  serving,  pour  in 
three  quarts  of  champagne. 


Champagne  Cup  IV 

Two  tablespoonfuls  of  sugar  rubbed  on  the 
peel  of  a  lemon  and  mixed  with  the  juice  of 
half  a  lemon,  three  slices  of  pineapple,  one 
wine  glass  each  of  Maraschino  and  brandy 
and  a  quart  each  of  apollinaris  and  champagne. 
Ice  well. 


126 


WJNE  CUPS  AND  PUNCHES 

Champagne  Cup  V 

Rub  two  ounces  of  sugar  over  the  peel  of  an 
orange.  Mix  with  it  the  juice  of  an  orange, 
two  wine  glasses  of  sherry,  one  wine  glass  of 
Maraschino,  and  a  quart  each  of  apollinaris  and 
champagne.  Add  a  few  slices  of  cucumber 
and  plenty  of  ice. 


Hock  Cup 

Pour  over  a  block  of  ice  in  a  punch  bowl,  a 
wine  glass  of  Maraschino,  two  quarts  of  apol- 
linaris, two  quarts  of  sparkling  hock  and  the 
juice  of  two  lemons.  Sweeten  with  two 
ounces  of  sugar. 


Badminton  Claret  Cup 

Rub  six  lumps  of  sugar  on  a  lemon,  strain 
the  juice  of  the  lemon  over  the  sugar  and  add 
a  glass  of  good  sherry,  two  sprigs  of  verbena, 

127 


a  few  slices  of  cucumber  and  a  quart  of  claret. 
Place  in  the  bowl  a  large  piece  of  ice,  and  when 
ready  to  serve  add  a  quart  of  sparkling  mineral 
water. 


Moselle   Cup 

Place  the  following  ingredients  in  a  punch 
bowl,  with  a  block  of  ice,  two  ounces  of  sugar, 
the  shaved  peel  of  half  an  orange,  three  peaches 
sliced,  a  small  pineapple  sliced,  half  a  dozen 
apricots,  a  wine  glass  of  sherry,  a  quart  of 
sparkling  Moselle  and  a  quart  of  apollinaris. 


Sauterne  Cup 

Pour  in  a  punch  bowl,  with  ice,  a  quart  each 
of  sauterne,  apollinaris  and  champagne,  a  wine 
glass  of  Chartreuse  and  two  tablespoonfuls  of 
sugar. 


128 


WINE  CUPS  AND  PUNCHES 

Champagne    Punch 

In  a  bowl  place  one  sliced  orange,  one  lime 
sliced  very  thin,  and  the  juice  of  another  lime, 
one-fourth  of  a  pineapple  sliced,  and  one- 
fourth  of  a  pound  of  sugar.  Let  stand  twelve 
hours.  Put  a  large  block  of  ice  in  a  punch 
bowl,  add  the  above  ingredients  with  a  wine 
glass  of  Maraschino,  two  tumblers  of  sauterne, 
a  wine  glass  of  raspberry  syrup,  and  last  of  all, 
one  quart  of  champagne,  a  few  whole  straw- 
berries and  a  claret  glass  of  Benedictine  may 
also  be  added. 


"T"   Punch 

Slice  a  whole  pineapple  and  three  lemons, 
and  place  in  a  punch  bowl  with  the  juice  only 
of  nine  other  lemons,  add  two  pounds  of  sugar, 
and  let  these  ingredients  stand  several  hours. 
Then  add  one  quart  each  of  green  tea,  Jamaica 
rum,  brandy,  claret,  a  pint  of  Curacao,  and 

129 


JOE   TILDEN'S  RECIPES  FOR   EPICURES 

allow  it  to  stand  another  hour.  Then  place 
in  the  punch  bowl  with  a  large  block  of  ice, 
and  pour  in  six  quarts  of  champagne. 

&   if 

New  York  Club   Punch 

Take  two  pounds  of  lump  sugar  and  squeeze 
over  it  the  juice  of  one  dozen  lemons,  using  a 
little  of  the  grated  rind.  Let  this  stand  three 
hours,  then  strain  the  syrup  through  two  thick- 
nesses of  flannel  and  set  away  on  ice.  Just 
before  serving  add  one  quart  each  of  brandy, 
Jamaica  rum,  Madeira  and  water. 

A»   & 

Milk  Punch 

Take  the  juice  and  shaved  peel  of  two  dozen 
lemons,  mix  with  five  quarts  of  water,  three 
pounds  of  loaf  sugar  and  six  quarts  of  rum. 
Stir  until  the  sugar  is  dissolved,  then  add  two 
quarts  of  boiling  milk  and  allow  the  mixture 
to  stand  twenty-four  hours.  Then  strain 
twice  through  a  cloth. 

130 


WINE  CUPS  AND  PUNCHES 

Apple  Toddy  I 

Bake  slowly  two  dozen  cored  apples  until 
done.  Place  in  a  large  stone  jar  with  eight 
pounds  of  sugar.  Pour  over  them  four  gallons 
of  boiling  water  and  let  stand  for  forty-eight 
hours.  Then  remove  the  apples  and  crush 
them  after  taking  off  the  skins.  Return  the 
fine  pulp  to  the  jar,  and  add  one  gallon  of 
whiskey,  one  gallon  of  brandy,  one  gallon  of 
peach  brandy  and  three  pints  of  Jamaica  rum. 
The  toddy  should  stand  in  the  covered  jar  for 
a  week  before  being  used. 

A»  » 
Apple  Toddy  II 

Prepare  six  cored  apples  by  sticking  a  dozen 
cloves  in  each  and  baking  slowly  until  soft. 
Put  them  in  a  stone  jar  and  pour  over  them  a 
toddy  made  of  two  quarts  of  whiskey,  one 
quart  of  brandy,  one  pint  of  rum  and  three 
cups  of  water,  sweeten  to  taste  and  cover 
closely,  allowing  the  mixture  to  blend  for  a 
week  before  using. 

131 


JOE  TILDEN'S  RECIPES  FOR   EPICURES 
Memo 


132 


INDEX 

SOUPS  AND  CHOWDERS  Page 

Onion  Soup 

Palestine  Soup "II"! 

Black  Bean  Soup IIIIII 

Parker  House  Tomato  Soup "II! 

Celery  Soup "."1111111 !IIIIII! 

Bisque  of  Frowns  or  Shrimps 

Lobster  Soup g 

Venison  Soup "_'  7 

Puree  of  Venison g 

Clear  Soup  Stock IIIIII  9 

Daniel  Webster's  Chowder I. III!  9 

Scott's  Chowder 10 

Marblehead  Chowder 11 

Clam  Chowder  I IIIIII!  12 

Clam  Chowder  II IIIIIIIIII  13 

Force  Meat  Balls  for  Chowder IIIIIIIIIII.IIII.il  13 

FISH 

Oysters  a  la  Marechale .  21 

Toasted  Angels !  21 

Oyster  Pates 22 

Scalloped  Clams IIIIIIII  22 

Shrimp  or  Oyster  Curry IIIII  23 

Shrimps  a  la  Bordelaise 24 

Shrimps  with  Tomato IIIIIIIII.il"!  !  24 

Saute  of  Shrimps I.IIIIII"!       !  25 

Crab  a  la  Creole III.""!!  25 

Sole  a  la  Normandie II.II  26 

Filet  of  Sole  a  la  Bohemian !  27 

Baked  Sole 27 

Flounders  a  la  Magouze .  28 

Salmon  a  la  Melville IIIII!!II  29 

Stewed  Haddock 1. 1. 1. II  29 

Bacalas  a  la  Viscaina I.. I  30 

Baked  Sardines 30 

Sardines  with  Cheese .  31 

Scalloped  Fish  Roe 32 

Kedgeree ..IIIIIIIIIIIII  32 

Bouillabaise 33 

ENTREES 

Sweetbreads  with  Mushrooms 39 

Terrapin 40 

Frogs  a  la  Poulette 40 

Calves'  Head  en  Tortue 41 

Chops  a  la  Reine 42 

Calves'  Feet  a  la  Marechale 43 

Puree  of  Chestnuts  with  Chops 44 


INDEX— Continued 

Page 

Lamb  Chops  a  la  Nesselrode 44 

Devil  Chops - 45 

Lamb  Cutlets  Duchesse 46 

Lamb  Cutlets  a  la  Condi 46 

Eggs  with  Tomatoes 47 

Macaroni  a  la  Rossini 47 

Timbale  of  Macaroni  for  Twelve  Persons 48 

CHICKEN  AND  GAME 

Chicken  Portuguese 55 

Chicken  with  Oysters 55 

Casuela 56 

Fried  Chicken,  Maryland  Style 57 

Chicken  with  Rice 57 

Chicken  with  Spaghetti 58 

Quail  with  Celery--- 59 

Pheasant  a  la  Savarin 59 

Quail  and  Onion 60 

Salmi  of  Duck  with  Olives 60 

Stewed  Squabs 61 

MEATS 

Yorkshire  Steaks 67 

Filet  of  Beef  a  la  Rossini 67 

Yorkshire  Pudding 68 

Cold  Roast  Beef  Stewed 68 

Lobscouse 68 

Perchero ' 69 

Stewed  Cold  Mutton  or  Beef 70 

Lamb  with  Macaroni 70 

Stewed  Fresh  Tongue 71 

Pork  Pie 72 

To  Barbecue  a  Pig  (very  old  dish) 72 

To  Boil  a  Ham 73 

Mexican  Tripe 74 

Spanish  Bacon  on  Toast 74 

SAUCES 

Sauce  for  Canvas-back  Duck 83 

Sauce  for  Wild  Fowl 83 

Hollandaise  Sauce 84 

Parsley  Butter 84 

Green  Sauce 85 

Egg  Sauce 85 

Celery  Sauce 85 

Devil  for  Boiled  Ham  or  Fowl 86 

Onion  Sauce 87 

Garlic  Sauce 87 

Melted  Butter 88 

Salad  Dressing  Without  Oil 88 


INDEX— Continued 

VEGETABLES  Page 

Asparagus  aux  Milanaise 95 

Corn  au  Gratin 95 

Chonfleur  au  Gratin 96 

Okra .- 96 

Potato  Cream. 97 

Sweet  Potatoes 97 

Chili  Beans 97 

To  Boil  Rice.. 98 

Risotto - 99 

SALADS 

Club  Salad 105 

Winter  Salad 105 

Cheese  Straws  to  Serve  with  Salad 106 

DESSERTS  AND  CAKES 

Mince  Meat 111 

Hot  Zabajone 111 

Frozen  Zabajone 112 

Genoise  Pastry 112 

Omelette  Souffle. 113 

Marmalade  Pudding 113 

Amherst  Pudding 114 

Brown  Betty 114 

Chocolate  Pudding 115 

Bread  and  Molasses  Pudding. 116 

Baked  Bananas 116 

Hermits 116 

Lady  Baltimore  Cake 117 

Silver  Cake 118 

Gold  Cake 118 

Fig  Filling  for  Cake 118 

Thin  Gingerbread 119 

WINE  CUPS  AND  PUNCHES 

Champagne  Cup  I 125 

Champagne  Cup  II 125 

Champagne  Cup  III ._ 126 

Champagne  Cup  IV 126 

Champagne  Cup  V 127 

Hock  Cup 127 

Badminton  Claret  Cup 127 

Moselle  Cup 128 

Sauterne  Cup. 128 

Champagne  Punch 129 

"T"  Punch 129 

New  York  Club  Punch 130 

Milk  Punch .  130 

Apple  Toddy  I 131 

Apple  Toddy  II 131 


